I love paging through magazines and setting aside inspiring recipes for another day. This one, for tomato-avocado toasts came from Martha Stewart's Everyday Food back in June 2005. Reminds me of a summer day, I would love to be eating this outside on my patio. But instead I'm stuck inside on this 20 degree day in Wisconsin!... but I do have my Brewer's Organics box of veggies to keep me company, which included a pint of cherry tomatoes and an avocado! And from my weekly Braise order, I do have a loaf of their hearth baked ciabatta in my house.
1 small baguette (5 oz)
2 tablespoons olive oil
1 ripe avocado
1 teaspoon fresh lemon juice
coarse salt and ground pepper
1 pint grape tomatoes, quartered
1. Preheat oven to 350 degrees. Slice baguette diagonally into sixteen
1/2-inch-thick slices; brush both sides with a total of olive oil. Bake on a
baking sheet until golden, about 8 minutes.
2. Halve avocado lengthwise and remove pit; scoop flesh into a small bowl.
Mash with lemon juice; season with coarse salt and ground pepper. Spread on
toasted bread; top with grape tomatoes.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
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